NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
SEN4932 | Special Topics in Software Engineering II | Spring | 3 | 0 | 3 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Prof. Dr. MEHMET ALPER TUNGA |
Course Lecturer(s): |
Prof. Dr. NAFİZ ARICA |
Recommended Optional Program Components: | None. |
Course Objectives: | Study of various topics, like advanced design in web based application architectures with current technical developments in software engineering. Applications in software engineering concepts with enterprise systems and their solution techniques. |
The students who have succeeded in this course; 1. Describe service oriented design 2. Define WSDL language basics 3. Define SOAP language basics 4. Analyze service design standards 5. Define SOA composition 6. Analyze entity centric design 7. Analyze application service design 8. Analyze task centric design 9. Describe SOA platform support |
The course content is composed of introducing service oriented design, wsdl related xml schema basics, wsdl language basics, soap language basics, service interface design tools, service oriented design composition guideline, service design standards and prerequisites, entity-centric business service design, application service design, task centric business service design and guidelines, soa support in j2ee and .net, soa case studies. |
Week | Subject | Related Preparation |
1) | Introducing Service Oriented Design | |
2) | WSDL Related XML Schema Basics | |
3) | WSDL Language Basics | |
4) | SOAP Language Basics | |
5) | Service Interface Design Tools | |
6) | Service Oriented Design Composition Guideline | |
7) | Service Oriented Design Composition Guideline / Midterm I | |
8) | Service Design Standards and Prerequisites | |
9) | Entity-centric Business Service Design | |
10) | Application Service Design | |
11) | Task centric Business Service Design and Guidelines | |
12) | Task centric Business Service Design and Guidelines / Midterm II | |
13) | SOA Support in J2EE and .NET | |
14) | SOA Case Studies |
Course Notes / Textbooks: | Service-Oriented Architecture (SOA): Concepts, Technology, and Design, Thomas Erl 978-0131858589 |
References: | Yok - None. |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 2 | % 10 |
Homework Assignments | 2 | % 10 |
Midterms | 2 | % 40 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 3 | 5 | 15 |
Homework Assignments | 2 | 5 | 10 |
Quizzes | 2 | 2 | 4 |
Midterms | 2 | 14 | 28 |
Final | 1 | 17 | 17 |
Total Workload | 116 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |